Food Agricultural Sciences and Technology

Saline soil adaptations of Kratai Cham (Adenosma indianum (Lour.) Merr.): A comprehensive study on life cycle, leaf epidermis, and FTIR analysis of essential oils

2023-09-10T11:16:37+07:00

Kratai Cham (Adenosma indianum (Lour.) Merr.), similar to the camphor tree, produces fragrant essential oils rich in limonene found in glandular trichomes. These oils are renowned for their antibacterial, anti-inflammatory, and therapeutic properties in traditional medicine, particularly for neurodegenerative disorders. Recently, Kratai Cham has thrived in saline soils, prompting our investigation in Kalasin Province, Thailand, from 2019 to 2022. This research aimed to evaluate the influence of salinity on Kratai Cham, with particular relevance to its essential oils. The observation revealed that the life cycle of Kratai Cham spanned from July to February, and this cycle correlated with soil salinity, which ranged from 13.10 to 34.70 mmol Na/kg and 3.33 to 25.33 mmol Cl/kg. Salinity led to reduced stomatal size but increased numbers and indices of stomata and trichomes, notably the two glandular trichomes, capitate and peltate, on the lower epidermis. FTIR analysis revealed rising essential oil concentrations, particularly d-limonene, in response to salinity. Kratai Cham’s saline adaptations offer medical promise, underscoring the significance of this research for unlocking its potential.

The optimum dose and period of synthetic hormones 17-α methyltestosterone during fry stage on masculinization of Siamese fighting fish (Betta splendens)

2023-10-26T13:29:37+07:00

The objective in study aims to develop the production of a mono-sex population of all male Siamese fighting fish (Betta splendens) by using 17α-methyltestosterone (17α-MT). Five treatments contained in a control of, MT-20, MT-40, MT-60 and MT-100 in triplicates. The study for two periods, supplemented diet with 17α-MT experimental diet for 30 days (4 –34 days after hatching (dah), Period-I) and for 45 days (4 – 49 dah, Period-II). Experiments were set up using completely randomized design (CRD). The control group diet without the use of 17α–MT. The remaining groups MT-20, MT-40, MT-60 and MT-100 were fed with feed containing 20, 40, 60 and 100 mg kg^-1 of 17α –MT. Four days old fry were stocked at the rate of 100 fry per tank (Period-I and Period-II). The fry fish with oral administration at first feeding was successfully carried out at four dah. Fish were fed with the experimental diet for two periods (Period-I and Period-II). Gonadal characteristic from Period-I and Period-II reared B. splendens for sex reversal was observed. The highest male population was produced from MT - 60 and MT - 100 mg kg-1 in Period-II. Also demonstrated, there were no significant differences in the survival rates among the experimental groups. In conclusion, the masculinizations of all males were produced from Period-II treatment group 60 and 100 mg kg ^-1 of 17α-MT successfully produced all-male stocks in Siamese fighting fish.

Image processing algorithm for area determination of irregularity quality in leafy green salad

2023-10-16T20:50:07+07:00

The objective of the research was to develop an image processing algorithm for analyzing the color change of leafy green salad using Green Oak as a sample. The research was divided into two parts. The initial step was to construct an image acquisition system. To provide uniform light intensity across the samples, two D65 lamps were mounted 30 cm above the samples at a 45° angle to the sample plane. The second step was to develop an image processing algorithm to analyze the color change of Green Oak salad. For analysis, the algorithm employs the H (hue angle) value. In the image of Green Oak salad, H can be indicated browning. The browning zone is indicated by a H value of 35° to 79°, and the regular color of Green Oak salad is indicated by a H value of 80° to 135°. An experiment with Green Oak salad vegetables stored at 5°, 10°, and 15° revealed that the amount of brown area in the salad vegetables was greater than 9% of the total area. Green Oak salad vegetables are irregular quality, exceeding acceptable limits.

Nutritional composition and mineral contents of common edible wild mushrooms from Mamit and Champhai Districts of Mizoram, India

2023-09-26T13:13:36+07:00

The present study was conducted to assess the nutritional and mineral composition of wild edible mushrooms from Mizoram, India. Mushrooms are primarily gathered as a significant food source in Mizoram, with certain species holding special value in Mizo traditional cuisine. However, their nutritional properties have not been thoroughly investigated and documented. Therefore, ten wild edible mushrooms collected from Mamit and Champhai Districts of Mizoram were analysed for their nutritional composition and mineral contents. The study revealed that mushrooms exhibit high levels of protein (16.04-32.08%) and carbohydrates (35.92-56.63%), while maintaining relatively low fat content (2.11 – 3.87%). The minimum and maximum mineral contents of mushrooms were determined as mg/g for K (11.6 – 22.4), mg/100g for Na (14.7 – 38.6), Fe (3.5 – 26.8), Zn (4.7 – 31.5), and Ca (1.5 – 14.1). Based on their nutritional composition, the selected wild edible mushrooms were found to be an excellent source of food, offering a balanced and high nutritional value. They possess the potential to significantly contribute to the nutritional needs of people, particularly in rural areas.

Optimization and validation of experimental designs for selenium analysis via the iodometric method in food evaluation

2023-11-22T12:45:43+07:00

This study delved into the realm of experimental design methodologies for Selenium (Se) analysis using the iodometric method, with a particular focus on comparing the applicability of completely randomized design (CRD) and factorial experimental design (FED). The research revealed distinctive optimal conditions for Se analysis: the CRD prescribed conditions of 0.1 M HCl, 0.2 M KI, and 0.02% w/v starch, while the FED formulated alternative conditions, characterized by 0.15 M HCl, 0.15 M KI, and 0.03% w/v starch. Nevertheless, both experimental designs provided statistically robust Se quantification results through UV-visible spectrophotometry. This underscored the pivotal role of experimental design in result determination. The CRD provides efficient processes but may overlook factor interactions, whereas the FED, although more resource-intensive, furnishes a comprehensive dataset. The choice between CRD and FED should be guided by the specific research objectives, finely balancing simplicity, and the capture of intricate factor interactions in the relentless pursuit of optimal conditions. Furthermore, the analysis of Se content in Se-enriched food samples under the conditions of iodometry using CRD and FED conditions showed no significant differences with the results of HG-AAS (p > 0.05). This robust concordance emphasizes the reliability and cost-effectiveness of both CRD and FED iodometric methods, offering versatile utility, including in the food quality assessment. This approach has the potential to lower quality control expenses in contrast to alternative methods, all the while ensuring consistent and reliable outcomes.

Effect of roasting conditions on color, antioxidant, and sensory properties of lotus seed coffee as a coffee alternative

2024-01-16T14:16:02+07:00

This research explored lotus seeds as coffee alternative, aiming to investigate the effect of different roasting conditions on color properties, roasting level, antioxidant capacity, and sensory attributes. Dried and ground lotus seeds were roasted at various temperatures ranging from 110°C to 160°C for 5, 10, and 15 minutes. The results indicated that increasing roasting time and temperature led to a rise in lightness, yellowness, and redness (represented by L*, a*, and b* values) as well as the browning index. The ground lotus seeds roasted at 110–120°C were categorized as light to light-medium roasting exhibited the lowest total phenolic content (TPC) when compared to those roasted at 130°C (58.51 ± 0.66–69.78±0.69) and 140°C for 5 minutes (58.11 ± 0.99) (medium roasting). However, dark-roasted lotus seeds (140°C for 10 and 15 minutes) showed a lower TPC compared to the sample roasted at 140°C for 5 minutes. The DPPH assay showed a pattern of increased antioxidant capacity at 130°C for 15 minutes (69.78 ± 0.69), followed by a decrease with rising roasting temperature and time at 140°C for 5 minutes (35.98 ± 0.88). Only the samples roasted at 140°C received 80% acceptability on a 9-point hedonic scale. Among the various roasting durations at 140°C, the sample roasted for 5 minutes exhibited the highest antioxidant properties in terms of TPC and DPPH. Therefore, lotus seed samples roasted at 140°C for 5 minutes to a medium-dark level demonstrated acceptable sensory characteristics and significant antioxidant properties.

Production of instant mixed-vegetables soup using foam mat drying: impact of various additives on foam properties and physicochemical aspects

2024-01-12T08:34:51+07:00

Nowadays, many consumers are paying attention to ready-prepared food containing nutritional and functionalities. The objective of this study was to develop an instant mixed-vegetable soup prepared by foam mat drying technique using various additives, e.g., egg white albumin (EA; 10-30%), carboxymethyl cellulose (CMC; 1-3%), and glyceryl monostearate (GMS; 10-30%) was used in combination with maltodextrin (MD; 10-30%) as a drying aid. The results showed that the cooked soup containing 76.99% carbohydrate, 16.98% protein, and 6.03% fat, in which dietary fiber equivalent to 1/3 of total carbohydrate (5.55 g dietary fiber and 17.93 g of carbohydrate). The application of 30% EA in combination with 10% MD showed the highest percentage of foam overrun (34.79 ± 0.30) and the product yield (12.54 ± 0.23), which experienced sensory qualities similar to a freshly cooked soup. The limitation of CMC led to a foam collapsing during drying, while GMS required long periods of drying time resulting in no production yield. The instant powder had a low percentage moisture content (<1%) and water activity (0.38) and could dissolve easily in hot water. The plant-based bioactive compounds such as chlorophyll a, b, and the total phenolic content were retained after processing. The strength of the product was lightweight and could be prepared by a simple technique with mild heat treatment. Moreover, it was convenient for individuals looking for time-saving, and reasonable for the elderly market section, specified for chewing difficulties.